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Raspberry Loaf

A tender and moist loaf filled with vibrant raspberries, perfect for breakfast, afternoon tea, or as a delightful dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup granulated sugar Sweetens the loaf beautifully; organic sugar can enhance flavor.
  • 1/4 cup unsalted butter, room temperature Use high-quality butter for richness.
  • 1/2 cup sour cream, room temperature Adds moisture and a subtle tang; Greek yogurt is a good substitute.
  • 1 large egg, room temperature Use free-range eggs for better taste.
  • 1 1/2 cups all-purpose flour For structure; feel free to try whole wheat for a healthier version.
  • 2 teaspoons baking powder Ensure your loaf rises well.
  • 1/2 teaspoon kosher salt Balances sweetness.
  • 1/2 cup whole milk, room temperature Helps create a moist batter; you can use almond milk for a dairy-free alternative.
  • 2 cups fresh raspberries, divided Fresh is best, but frozen works if thawed and drained completely.
Glaze Ingredients
  • 1 cup confectioners' sugar Use organic for a purer flavor.
  • 2 tablespoons milk, room temperature To thin the glaze to your liking.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Spray an 8 1/2 x 4 1/2 inch loaf pan generously with nonstick cooking spray.
  2. In a bowl with a stand mixer, add 3/4 cup sugar, 1/4 cup unsalted butter, 1/2 cup sour cream, and 1 large egg. Beat on medium speed until creamy and well combined, about 2-3 minutes.
  3. In another bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
Mixing
  1. With the mixer on low speed, alternate adding the flour mixture and 1/2 cup whole milk, starting and ending with the flour. Mix until just combined; overmixing can lead to a dense loaf.
  2. Gently fold in 1 3/4 cups of fresh raspberries, being careful not to crush them. Set aside 1/4 cup for topping.
Baking
  1. Pour the batter into the prepared pan, smoothing it out evenly. Scatter the reserved raspberries on top.
  2. Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted in the center comes out with a few crumbs. The loaf should spring back when touched lightly.
  3. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glaze & Serve
  1. While the loaf cools, whisk together 1 cup confectioners' sugar and 2 tablespoons milk until smooth for the glaze. Adjust the consistency by adding more milk if necessary.
  2. Drizzle the glaze over the cooled loaf, slice, and serve.

Notes

Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Can be frozen for up to 3 months.